Kai's "Old-Fashioned" Recipe Thread

Salsa Spinach Dip

2 (10-ounce) packages frozen chopped spinach, thawed,
drained
2 Tablespoons butter
2 Tablespoons flour
1 (16-ounce) can artichoke hearts, drained, chopped
8 ounces jalapeno cheese, shredded
8 ounces Romano cheese, grated
1/2 cup evaporated milk
1/8 teaspoon each garlic slat, celery salt and pepper
Tortilla chips, sour cream and salsa

Squeeze the moisture from the spinach. Heat the butter in a saucepan until melted. Stir in the flour. Cook the mixture until thickened, stirring constantly. Add the spinach, artichokes, jalapeno cheese, Romano cheese, evaporated milk, garlic salt, celery salt and pepper and mix well. Cook until cheese melts, stirring constantly. Spoon into a slow cooked or chafing dish to keep warm. Serve with tortilla chips, sour cream and salsa.

SERVINGS: 12

Scrambled Eggs with Smoked Salmon and Chives

8 eggs
3 Tablespoons chopped fresh chives
3 Tablespoons milk
5 Tablespoons butter
1 medium onion, finely chopped
6 ounces thinly sliced smoked salmon, cut into strips
Salt and pepper to taste
2 Tablespoons chopped fresh chives


Whisk the eggs, 3 Tablespoons chives and the milk in a bowl until well mixed. Heat the butter in a large heavy skillet over medium heat. Sauté the onion in the butter for 15 minutes or until golden brown. Stir in the egg mixture.

Cook for 4 minutes or until the eggs are almost set, stirring occasionally. Stir in the salmon gently. Cook for 1 minute longer or until the eggs are cooked through but still moist. Season with salt and pepper. Spoon the eggs onto a heated platter. Sprinkle with 2 Tablespoons chives. Serve immediately.

SERVES: 4

:D


Hard Boiled Monster Egg


You separate the yolks of a dozen or two eggs and boil them inside a pig's bladder until hard. After removing this yolk ball, you place it inside a bigger pig's bladder and add the egg whites. After you boil this and unwrap it, it looks like it's all one enormous monster egg.

:D

Spicy Bean Dip

1 16-oz. can black beans, drained and rinsed
2 garlic cloves
1 tomato
1 onion
1 - 2 serrano chilies
1 tsp. hot sauce
4 Tbsp. cilantro
1 cup Monterey Jack cheese, grated

Combine black beans, garlic, tomato, onion, chilies, hot sauce and cilantro together in a food processor. Blend mixture until smooth and place mixture in a small baking dish, sprinkle with cheese. Heat oven to 350 degrees and warm dip for 10 - 15 minutes. Serve with crackers or tortilla chips.




Chicken Wraps

2 Tbsp. olive oil
2 and 1/2 pounds chicken breasts, cut into 1/2 inch pieces
1 onion, chopped
1 package taco seasoning
1 16-oz carton sour cream
2 cups cheddar cheese, shredded
2 fresh tomatoes, chopped
1 avocado, peeled, pitted and diced
1 small head of Romaine heart lettuce, shredded
8 burrito size flour tortillas

Place olive oil in a large skillet and heat, add chicken and onion and cook until chicken is done and onions are tender. Remove from heat. Place chicken and onion mixture in a large bowl and add taco seasoning, sour cream, cheese, tomatoes, avocado, and lettuce and stir well. Place equal amounts of mixture in the center of each tortilla and roll up. Slice in half and serve.




Lemon Meringue Pie

1 pie crust, baked
1/2 cup sugar
3 eggs, separated
1/4 tsp. vanilla
1 cup milk
2 Tbsp. butter
1/4 cup lemon juice
1/4 tsp. cream of tartar
3 tsp. sugar

Combine 1/2 cup sugar, egg yolks, vanilla, milk, butter and lemon juice in a saucepan. Cook over medium heat, stirring constantly, until mixture thickens. Pour into baked pastry shell. Place egg white, cream of tartar and 3 tsp. sugar in a small bowl and beat until stiff peaks form. Spread over pie and bake for 15 minutes at 350 degrees.

White Gazpacho

3 large cucumbers, peeled, seeded and chopped
2 cups chicken broth
1/4 cup green onion, chopped
1 garlic clove, minced
1 cup plain yogurt
2 cups sour cream
1 Tbsp. vinegar
1 Tbsp. fresh dill
Salt and pepper to taste
Fresh tomatoes chopped for garnish
Croutons for garnish

Combine first 9 ingredients together in a food processor and process until smooth. Chill until ready to serve. Pour into serving bowls and garnish with tomatoes and croutons.



Seafood Salad

1 pound small shrimp, cooked
1 pound backfin crabmeat or imitation crabmeat
1/2 cup small black olives
2 ripe tomatoes, chopped
1/2 cup celery, chopped
1/2 pound small shells pasta, cooked and cooled
1/2 cup mayonnaise
1/2 cup plain yogurt
1 cup chili sauce

Combine first 6 ingredients in a large bowl and toss. Chill until ready to serve. Combine last 3 ingredients and whisk together. Just before serving, place salad on individual serving plates and scoop a desired amount of dressing on top of salad. Toss and serve cold.




Tomatoes with Fresh Mozzarella

4 large ripe fresh tomatoes
8 oz. fresh mozzarella packed in water
Salt and fresh ground pepper
Italian dressing

Slice tomatoes into 1/4 - 1/2 inch slices. Slice mozzarella into 1/4 inch slices. Arrange one layer of tomato slices in bottom of a serving dish. Sprinkle with salt and pepper and then top with a few slices of mozzarella. Repeat alternating layers of tomatoes and mozzarella and, when finished, sprinkle with Italian dressing to taste.




Fruit Tart



1 9-inch prepared pastry shell
8 oz. cream cheese, softened
2 Tbsp. Grand Marnier
1/4 cup sugar
4 cups mixed fruit (sliced peaches, strawberries, kiwi etc.)
1/3 cup strawberry jelly

Place pastry crust in a lightly greased 9-inch tart pan and bake for 10 minutes at 450 degrees or until golden brown. Combine cream cheese, Grand Marnier and sugar and mix well. Spread cream cheese over cooled tart shell. Arrange fruit over cream cheese. Place strawberry jelly in a saucepan and melt. Pour over fruit and refrigerate for about 3 hours before serving.

Quote:

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Originally Posted by the fugative

:D


Hard Boiled Monster Egg


You separate the yolks of a dozen or two eggs and boil them inside a pig's bladder until hard. After removing this yolk ball, you place it inside a bigger pig's bladder and add the egg whites. After you boil this and unwrap it, it looks like it's all one enormous monster egg.

:D

---

Sounds like something my CubScouts would love --- but what can we substitute for a pig's bladder ?? :eek:

Garden Gazpacho

2-3/4 cups vegetable juice cocktail
1 medium cucumber, cut into chunks
3 medium tomatoes, cut into chunks
1 Tablespoon sugar
1/4 cup red wine vinegar
1/4 cup olive oil
1 small red onion, finely chopped
2 celery stalks, diced
2 green onions, chopped (green parts only)
1 zucchini, chopped
1 small green bell pepper, finely chopped
1/2 cup cilantro, chopped and additional sprigs for garnish
7 – 8 drops hot pepper sauce
Salt and pepper to taste
Croutons and sour cream for garnish

In a blender or food processor, combine 1-1/4 cups vegetable juice cocktail, 1/2 the cucumber, 1 tomato, sugar, vinegar and olive oil. Blend until smooth. Pour mixture into a large bowl and add remaining tomatoes, remaining cucumber, red onion, celery, green onions, zucchini, green pepper, cilantro, pepper sauce, salt and pepper. Stir to blend. Serve well chilled with croutons, a dollop of sour cream and cilantro sprigs.

SERVES: 6 - 8



Chicken Breasts with Mushroom Sauce

8 whole chickens breasts, skinned and boned
Sauterne wine
Margarine or butter
2 (10-3/4 ounce) cans cream of mushroom soup
1/4 cup sherry
1 cup sour cream
1/2 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon garlic powder
10 large fresh mushrooms, sliced

Simmer chicken breasts in 1/2 inch of sauterne wine for 1 hour. Drain breasts and brown in margarine or butter. Mix mushroom soup, sherry, sour cream, salt, pepper and garlic powder for sauce. Heat. Put breasts in 9 x 13 pyrex dish and cover with sauce. Sauté sliced mushrooms in butter and place on top of breasts and sauce. Heat at 350 degrees until bubbly.

Note: May be made a day ahead. Great served with wild rice.

SERVINGS: 8




Forgotten Dessert

7 egg whites
1 teaspoon cream of tartar
Dash salt
1/2 cup sugar
1 cup whipping cream
Fresh or frozen strawberries or raspberries, for topping

Heat oven to 450 degrees. Beat egg whites slightly. Add cream of tartar and salt; beat until very stiff. Continue beating, adding sugar gradually; beat until sugar is dissolved. Butter a 9x13-inch Pyrex dish. Spread mixture in dish; put in oven and turn off heat. Leave dessert in oven overnight. (Do not peek.) Next day, whip cream and spread over top of meringue. Refrigerate at least 4 hours before serving. To serve, cut into squares and top with sweetened strawberries or raspberries.

SERVES: 12

Italian Style Pork Chops

3 cups crushed saltine crackers
2 cups grated Parmesan cheese
1 tablespoon Italian-style seasoning
1/4 teaspoon garlic powder
1 cup butter, melted
6 pork chops

1. Preheat oven to 425 degrees.

2. In a medium bowl, combine the crushed saltines, Parmesan cheese, Italian-style seasoning and garlic powder and mix together well.

3. Dip the chops in the melted butter and then dredge each chop in the cracker mixture, coating all sides thoroughly. Place the chops in a 9x13 inch baking dish.

4. Bake at 425 degrees for 30 to 40 minutes, or until internal pork temperature reaches 160 degrees. Makes 6 servings.


Garlic Chicken

2 teaspoons crushed garlic
1/4 cup olive oil
1/4 cup dry bread crumbs
1/4 cup grated Parmesan cheese
4 skinless, boneless chicken breast halves

1. Preheat oven to 425 degrees.

2. Warm the garlic and olive oil to blend the flavors. In a separate dish, combine the bread crumbs and Parmesan cheese. Dip the chicken breasts in the olive oil and garlic mixture, then into the bread crumb mixture. Place in a shallow baking dish.

3. Bake in the preheated oven for 30 to 35 minutes, until no longer pink and juices run clear. Makes 4 servings.


Old Fashioned Peach Cobbler

2 1/2 cups all-purpose flour
3 tablespoons white sugar
1 teaspoon salt
1 cup shortening
1 egg
1/4 cup cold water

3 pounds fresh peaches - peeled, pitted, and sliced
1/4 cup lemon juice
3/4 cup orange juice
1/2 cup butter
2 cups white sugar
1/2 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1 tablespoon cornstarch

1 tablespoon white sugar
1 tablespoon butter, melted

1. In a medium bowl, sift together the flour, 3 tablespoons sugar, and salt. Work in the shortening with a pastry blender until the mixture resembles coarse crumbs. In a small bowl, whisk together the egg and cold water. Sprinkle over flour mixture, and work with hands to form dough into a ball. Chill 30 minutes.

2. Preheat oven to 350 degrees. Roll out half of dough to 1/8 inch thickness. Place in a 9x13 inch baking dish, covering bottom and halfway up sides. Bake for 20 minutes, or until golden brown.

3. In a large saucepan, mix the peaches, lemon juice, and orange juice. Add 1/2 cup butter, and cook over medium-low heat until butter is melted. In a mixing bowl, stir together 2 cups sugar, nutmeg, cinnamon, and cornstarch; mix into peach mixture. Remove from heat, and pour into baked crust.

4. Roll remaining dough to a thickness of 1/4 inch. Cut into half-inch-wide strips. Weave strips into a lattice over peaches. Sprinkle with 1 tablespoon sugar, and drizzle with 1 tablespoon melted butter.

5. Bake in preheated oven for 35 to 40 minutes, or until top crust is golden brown.

Mushrooms Florentine

1 10-oz. package frozen spinach, thawed
1 egg
1 cup herb stuffing mix
1/4 cup butter, melted
1/4 cup Parmesan cheese, grated
Salt and pepper to taste
1/2 tsp thyme
20 large mushrooms, stems removed and cleaned

Squeeze out excess water from spinach, Combine spinach with egg, stuffing, butter, cheese, salt and pepper and thyme and mix well. Spoon some of mixture into each mushroom cap and place on a baking sheet. Bake at 350 degrees for about 15 minutes



Marinated Pot Roast

1/2 cup red wine
1/2 cup red wine vinegar
2 cups cold water
1 onion, peeled and sliced
1 tsp. crushed bay leaves
4 - 5 pound top round or rump roast
3 Tbsp. olive oil
1/2 cup onion, chopped
1/2 cup carrots, chopped
1/2 cup celery, chopped
2 Tbsp flour
1/2 cup water
Salt and pepper to taste
1/2 cup crushed ginger snaps

Combine red wine, red wine vinegar, 2 cups water, onion and bay leaves and place in a large plastic bag that can be sealed. Place top round or rump roast in marinade, seal the bag and place in the refrigerator overnight. When ready to prepare, remove roast and strain the marinade to reserve juice but get rid of spices. Reserve the marinade. Heat olive oil in a large stock pot and brown onions, carrots, and celery. Sprinkle with flour and cook until flour starts to brown. Add 2 cups of reserved marinade and 1/2 cup of water. Place roast in marinade and vegetable mixture and cover. Simmer over low heat for 2 hours. Remove 2 and 1/2 cups of liquid from the stock pot and place in a saucepan with the crushed gingersnaps. Heat for about 10 minutes over medium heat until mixture starts to thicken. Slice roast and serve with ginger snap sauce.



Hot Potato Salad with Bacon

8 gold potatoes, peeled and cut into 1/4 inch pieces
1/2 pound bacon
1/2 cup onion, chopped
1/4 cup cider vinegar
1/4 cup water
Salt and pepper to taste
Fresh parsley, chopped

Boil potatoes until just tender and drain water immediately to prevent further cooking. Cook bacon in a skillet until crisp, drain on paper towels but reserve bacon fat. Add onions to bacon fat and cook until tender. Stir in vinegar, water and salt and pepper and cook for about 1 minute. Place potatoes in a large bowl and add onion/vinegar mixture. Stir in crispy bacon and sprinkle with fresh parsley, Serve warm.



Chocolate Bread Pudding

2 cups soft bread crumbs
1 quart milk
1 Tbsp. butter, softened
2 ounces unsweetened chocolate squares
2/3 cups sugar
2 eggs beaten
1 tsp. vanilla
Fat free Half and Half

Combine bread crumbs and milk in a large bowl and allow to sit for about 30 minutes. Meanwhile, spread butter along the bottom and sides of a one quart baking dish. Melt chocolate squares in the microwave or saucepan being careful not to scorch. Add sugar to the chocolate and stir. Slowly stir in milk and bread mixture and eggs and vanilla. Pour into baking dish and bake at 350 for about 2 hours or until deep brown. Serve pudding warm with cream poured over the top.

:D


Braised Pork Shoulder With Turnips and Brussels Sprouts


• 1 pork shoulder, about 9 to 91/2lb., boned and fat removed

• 3 tbsp. olive oil

• 18 anchovy fillets, plus about 3 tbsp. of oil from the tin

• 10 cloves garlic, chopped

• 21/2lb. turnips, peeled and cut into chunks

• 1 bay leaf

• 5 c. canned tomatoes in their juice

• 11/2lb. Brussels sprouts, trimmed and the larger ones cut in half

• Salt

• Pepper

• 1/2c. roughly chopped parsley

• Mashed potatoes

Cut the pork into 2-inch cubes. Heat a heavy-based or cast iron pot over medium to high heat and brown the pork (a few pieces at a time) on all sides. When all the meat is browned, remove it from the pot and season the meat with salt and pepper. Put the olive oil and anchovy oil in the pot and add the chopped garlic and anchovies. Fry, stirring with a wooden spoon, until the anchovies are mashed up and the garlic is golden brown. Add the turnips to the pot and toss with the garlic and anchovy mix. Cook turnips until they are browning around the edges and then add the bay leaf, tomato and 2 cups of water. Mix well, bring to a boil and return the pork to the pot. Bring to a boil again and reduce heat, cover and simmer slowly for 1 hour.

After 1 hour add the Brussels sprouts and continue to cook for half-hour more. Remove the lid and cook for another 30 minutes until the sauce is thick and the pork very tender. Add parsley and remove from heat.

Serve with mashed potatoes.

:D



Stuffed Eggs With Tuna and Capers


• 12 eggs

• 2 (6-oz.) cans tuna, drained of oil

• 1 (2-oz.) can anchovies

• 1/4c. capers, rinsed

• 1/3c. mayonnaise

• Pepper

• Olive oil

To boil eggs: Boil water; add eggs, cook for 9 minutes, drain immediately. Cool in cold water and peel. Cut eggs in half lengthwise and carefully remove yolks. Rinse the whites and store in cold water. In a bowl mash together the cooked yolks, tuna, anchovies, capers and mayonnaise with a fork. Season the mix and add a little extra virgin olive oil. It should be a smooth paste. Fill the cavity of the egg whites and serve.

:D

Quote:

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Originally Posted by Jolie Rouge

Sounds like something my CubScouts would love --- but what can we substitute for a pig's bladder ?? :eek:

---

:p


Sorry No Ideas :eek: